Mini Pumpkin Cupcakes

With a simple stir-together method, these easy cupcakes are a perfect fall dessert to share with the kids!

Ingredients:  – All-purpose flour – Sugar – Baking powder  – Baking soda – Pumpkin pie spice – Pumpkin puree

1

– Vegetable oil – Egg – Vanilla extract

Stir together the wet ingredients in a large bowl. Once combined, gently stir in the dry ingredients.

2

Portion into the prepared muffin tin using about 1 tablespoon per cup. Bake for 12-14 minutes or until a cake tester inserted into the center comes out clean.

3

Transfer to a wire rack to cool completely. Frost with Cream Cheese Frosting and add sprinkles if desired.

4

The cupcakes can be made 24 hours before you plan to frost them. Let cool completely on a wire rack then store in an airtight container at room temperature.

5

Store frosted leftovers in the fridge for up to 3 days in an airtight container. You can also skip the frosting and serve these as muffins!